Erbazzone is a savoury pie made with greens. I made this pie with spring greens, but it can be made with any seasonal greens like chard, beet greens, spinach, curly (frisse) lettuce, catalogna chicory, etc.
The recipe is adapted from Italian Cooking School: Pizza by Phaidon.
Ingredients:
For the dough:
500 g strong white bread flour
100 ml extra virgin olive oil
1 x 7 g sachet easy bake yeast
1 tsp sugar
1/2 tsp salt
approx. 1 cup lukewarm water
For the filling:
1 large spring greens cabbage
1 cup grated parmesan
2 garlic cloves, crushed
season to taste
Method:
To make the dough, dissolve the yeast and sugar in a bowl with 1/3 cup lukewarm water.
Let stand for few minutes until frothy.
Sift the flour and salt into a bowl, make a well in the centre. Add the yeast mixture and oil.
Bring together with your hands and knead, adding the remaining lukewarm water to make a smooth elastic dough.
Let rise in an oiled bowl covered with plastic wrap for 30-40 minutes or until it has been doubled in volume.
To make a filling, heat some oil in a frying pan, add the garlic and cook stirring until fragrant.
Add finely chopped cabbage, cook stirring on medium heat until soft but still bright in colour (4-5 minutes).
Season with salt and pepper and leave to cool.
Divide the dough into two uneven halves.
Roll out into two discs on a lightly floured surface.
Line a deep 24 cm greased baking tin with a bigger disc of dough. Spread the cooked vegetables on top, then sprinkle with Parmesan and some pepper.
Cover with the second disc and pinch the edges together to seal. Brush with some olive oil.
Bake in a preheated oven (200 C, fan 180 C) for 25-30 minutes until nicely golden. Remove and let stand for 5 minutes before serving.
Serve hot and enjoy!
Bon Appetit!
